恒温、一定温度

WordNet

steadfast in purpose or devotion or affection; "a man constant in adherence to his ideals"; "a constant lover"; "constant as the northern star"
a number representing a quantity assumed to have a fixed value in a specified mathematical context; "the velocity of light is a constant"
a quantity that does not vary (同)constant quantity, invariable
the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
the somatic sensation of cold or heat

PrepTutorEJDIC

『不変の』,一定の / 『絶え間のない』,不断の,繰り返される / 《文》〈人が〉心変わりしない;(…に対して)誠実な,貞節な《+『to』+『名』》 / (数学で)常数;(化学・物理分析などにおける)定量
〈C〉〈U〉『温度』,気温 / 〈C〉〈U〉(人・動物の)『体温』 / 《a ~》平常より高い熱,高熱

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. 周期性発熱症候群およびその他の自己炎症性疾患：概要 periodic fever syndromes and other autoinflammatory diseases an overview
2. 下肢末梢動脈疾患の臨床的特徴および診断 clinical features and diagnosis of lower extremity peripheral artery disease
3. 思春期および成人における労作性熱中症：疫学、体温調節、危険因子、および診断 exertional heat illness in adolescents and adults epidemiology thermoregulation risk factors and diagnosis
4. 思春期および成人における労作性熱中症：管理および予防 exertional heat illness in adolescents and adults management and prevention
5. 成人における偶発性低体温 accidental hypothermia in adults

English Journal

Study on degradation kinetics of sulforaphane in broccoli extract.

Wu Y1, Mao J2, You Y3, Liu S4.Author information 1School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Hangzhou 310023, Zhejiang, China. Electronic address: wyfhz@126.com.2School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Hangzhou 310023, Zhejiang, China. Electronic address: zjhzmjw@163.com.3School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Hangzhou 310023, Zhejiang, China. Electronic address: youyuru0130@163.com.4School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Hangzhou 310023, Zhejiang, China. Electronic address: shiwangliu@163.com.AbstractThe objective of this study was to investigate the thermal degradation kinetics of sulforaphane (SF) in broccoli extract at selected temperatures (60, 75, 82 and 100°C) and pH values (2.2, 3.0, 4.0, 5.0 and 6.0). The results indicated that SF is unstable at high temperatures, but is more heat-stable when present in acidic food products. The degradation rate constants of SF in broccoli extract were lower than those obtained in purified SF. The thermal degradation of SF followed first-order reaction kinetics, and the rate constant increased with increase of temperature and pH values. The rate constant vs temperature relationships, which yield linear Arrhenius plots, were described by a simpler exponential equation, and a mathematical model was developed, using the steady-state kinetic parameters obtained to predict the retentions of SF at various pH values, heating times and temperatures.
Food chemistry.Food Chem.2014 Jul 15;155:235-9. doi: 10.1016/j.foodchem.2014.01.042. Epub 2014 Jan 23.
The objective of this study was to investigate the thermal degradation kinetics of sulforaphane (SF) in broccoli extract at selected temperatures (60, 75, 82 and 100°C) and pH values (2.2, 3.0, 4.0, 5.0 and 6.0). The results indicated that SF is unstable at high temperatures, but is more heat-stabl
PMID 24594180

Insights into the structural stability of nuclear matrix ribonucleoprotein, LMG160: thermodynamic and spectroscopic analysis.

Abdossamadi S1, Rabbani-Chadegani A, Shahhoseini M.Author information 1a Department of Biochemistry, Institute of Biochemistry and Biophysics , University of Tehran , P.O.Box:13145-1384, Tehran , Iran .AbstractLow-mobility group nonhistone chromatin protein, LMG160, is a nuclear matrix ribonucleoprotein particle (RNP) which has a RNA molecule with approximately 300 bases. In this study, structural stability of the intact LMG160 (I-LMG160) was investigated at different ionic strength and in the absence of its RNA moiety (T-LMG160) employing spectroscopic and thermodynamic techniques. The UV absorption spectra showed hypochromicity and red shift under increasing ionic strength for both forms of LMG160 but in different extents. The fluorescence emission intensity was decreased as ionic strength was increased and the Stern-Volmer quenching constant (Ksv) for T-LMG160 was 3.7 times less than for I-LMG160. In the absence of sodium chloride, I-LMG160 exhibited a very stable structure against the temperature change compared to T-LMG160. The thermodynamic parameters showed that the positive values of ΔHm and ΔSm increased by increasing ionic strength in both forms of LMG160. Removal of the RNA moiety altered secondary structure: as T-LMG160 showed more helical content than I-LMG160. From the results, it is concluded that I-LMG160 is more sensitive to alteration of environment and the RNA has an important role in this RNP conformation. Also, interaction of both I- and T-LMG160 with sodium chloride is entropy driven and is usually accompanied by surface hydrophobicity.
Journal of biomolecular structure & dynamics.J Biomol Struct Dyn.2014 Jun;32(6):890-8. doi: 10.1080/07391102.2013.795872. Epub 2013 Jun 19.
Low-mobility group nonhistone chromatin protein, LMG160, is a nuclear matrix ribonucleoprotein particle (RNP) which has a RNA molecule with approximately 300 bases. In this study, structural stability of the intact LMG160 (I-LMG160) was investigated at different ionic strength and in the absence of
PMID 24404771

Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest.

Cid A1, Morales J2, Mejuto JC2, Briz-Cid N3, Rial-Otero R3, Simal-Gándara J4.Author information 1REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Quinta da Torre, 2829-516 Monte de Caparica, Portugal; Physical Chemistry Department, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.2Physical Chemistry Department, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.3Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.4Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.AbstractMicellar systems have excellent food applications due to their capability to solubilise a large range of hydrophilic and hydrophobic substances. In this work, the mixed micelle formation between the ionic surfactant sodium dodecyl sulphate (SDS) and the phenolic acid salicylic acid have been studied at several temperatures in aqueous solution. The critical micelle concentration and the micellization degree were determined by conductometric techniques and the experimental data used to calculate several useful thermodynamic parameters, like standard free energy, enthalpy and entropy of micelle formation. Salicylic acid helps the micellization of SDS, both by increasing the additive concentration at a constant temperature and by increasing temperature at a constant concentration of additive. The formation of micelles of SDS in the presence of salicylic acid was a thermodynamically spontaneous process, and is also entropically controlled. Salicylic acid plays the role of a stabilizer, and gives a pathway to control the three-dimensional water matrix structure. The driving force of the micellization process is provided by the hydrophobic interactions. The isostructural temperature was found to be 307.5 K for the mixed micellar system. This article explores the use of SDS-salicylic acid based micellar systems for their potential use in fruits postharvest.
Food chemistry.Food Chem.2014 May 15;151:358-63. doi: 10.1016/j.foodchem.2013.11.076. Epub 2013 Nov 21.
Micellar systems have excellent food applications due to their capability to solubilise a large range of hydrophilic and hydrophobic substances. In this work, the mixed micelle formation between the ionic surfactant sodium dodecyl sulphate (SDS) and the phenolic acid salicylic acid have been studied
PMID 24423544